Mocha Pot De Creme

1. 1

   Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat. Bring the cream to a brief simmer; do not boil or it will overflow within seconds. Remove from heat and strain to remove the beans.

2. 2

   In a large bowl, whisk together the egg yolks and the sugar until the sugar dissolves and the mixture is lemon-colored, about 3 minutes.

3. 3

   Temper the yolks by gradually whisking the hot cream into the yolk and sugar mixture (do not add the hot cream too quickly or the eggs will cook.)

4. 4

   Stir in the brewed coffee and melted chocolate.

5. 5

   Preheat the oven to 325 degrees F.

6. 6

   Pour the egg-cream mixture into 6 (8-ounce) ramekins or cappuccino cups, filling 3/4 of the way full with mixture.

7. 7

   Fill a large, shallow baking pan with 1/2-inch of warm water.

8. 8

   Carefully place the ramekins in the water bath and bake for about 35 minutes, the center should jiggle slightly.

9. 9

   Remove the pan from the oven and let the ramekins cool in the water for 10 minutes. Then pop them in the refrigerator to chill for at least 2 hours.

10. 10

    garnish with whipped cream and biscotti cookie.

* Per serving · 4 servings · Values may vary.

No additional tips available.